Ingredients
- 3 large potatoes
- 3 cups reduced-fat ricotta cheese
- 1/4 cup grated Romano cheese
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 6 eggs
- 4-1/2 cups cake flour
- 4 quarts water
- SAUCE:
- 2-2/3 cups cubed peeled butternut squash
- 1/3 cup thinly sliced fresh basil leaves
- 1/3 cup water
- 2 tablespoons plus 2 teaspoons olive oil
- 2 garlic cloves, peeled and thinly sliced
- 1-1/4 teaspoons kosher salt
- 3/4 teaspoon pepper
- 1-1/3 cups heavy whipping cream
- 2/3 cup crumbled Gorgonzola cheese
- 1-1/2 pounds fresh spinach, coarsely chopped
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